My introduction to this magnificent chocolate creation known as Sacher torte came not in Vienna, where it originated, but if memory serves me, in San Francisco — at Alice Medrich’s legendary Cocolat bakery.

Sitting down to a dark, dense, chocolately slice with a glass in which equally dark filtered coffee was slowly dripping into it was the epitome of elegant adulthood. I almost felt as if I had to hold my pinkies aloft to enjoy each and every bite.

One of the most famed European cakes around, it was first created in 1832 by 16-year-old Franz Sacher, then later gained an outsized following at the Hotel Sacher, established by his son Eduard.

It looks so fancy. And it tastes so fancy. But at its heart, it’s really just a double-layer chocolate cake that’s covered entirely in a dark chocolate glaze and hiding a filling of apricot preserves.

So, if you can make a chocolate cake, you can definitely make a Sacher Torte. Especially if using the recipe from Baking at the 20th Century Cafe: Iconic European Desserts from Linzer Torte to Honey Cake (Artisan Books) by pastry chef extraordinaire Michelle Polzine with food writer Jessica Battilana.

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